Pembuatan Mi Kering Tersubstitusi Tepung Kelapa (Cocos nucifera) dan Tepung Mocaf dengan Penambahan Pektin dari Kulit Jeruk Manis (Citrus sinensis)

Abstract

Sweet orange peel (Citrus sinensis) is an agro-industrial waste that contains high amounts of pectin and has potential as a natural food additive. Pectin functions as a chewing and texture-forming ingredient in processed food products, including coconut flour-based dry noodles and gluten-free mocaf. This study aims to determine the amount of pectin that can be obtained from sweet orange peel isolation, analyse the effect of pectin addition on the organoleptic characteristics of dried noodles, and evaluate the effect of pectin formulation variations and organoleptic quality of the dried noodles produced. Pectin isolation was carried out by acid extraction using HCl from 33.33 g of sweet orange peel powder. The isolation results showed a pectin yield of 12.85% with characteristics according to IPPA standards, namely 12.71% methoxyl content, 41.75% galacturonic acid content, 2.7% ash content, 9.74% water content, and 606.08 mg equivalent weight. The resulting pectin was then applied to the manufacture of dried noodles with variations in pectin concentration of 0.5%, 0.75%, and 1%. The addition of pectin had an effect on increasing the fibre content and elasticity of the dried noodles, where the elasticity value increased from 6.08% at 0.5% pectin to 12.50% at 1% pectin. The formulation with 1% pectin produced dry noodles with the best quality that met SNI 8217-2015 standards, as well as a chewier and more elastic texture that was organoleptically well received by panellists. Thus, pectin from sweet orange peel can be utilised as an effective natural binder to improve the and organoleptic quality of non-gluten flour-based dry noodles.